A lot of chefs say, ‘what grows together, goes together’ and I really do believe in this. Just think about it, summer salads of courgette ribbons, shaved runner beans and summer herbs, savoury winter tarts of beetroot, parsnip and carrot or the combination of end of summer-autumn fruits in this delicious and warming pudding made with plums, raspberries and blueberries, all of which have been growing abundantly in my garden (except the blueberries that I pick from my friend’s down the road). The fruits cooked all together make the most wonderful mix of flavours and lovely juices, whilst the polenta and almond crisp-crumble layer on top adds great texture, with the almond extract adding a marzipan like flavour, yum! Feel free to use other seasonal fruits, blackberry, pear and apple is a lovely combination, or even just apple studded with raisins or sultanas… I love quince too!
250g plums, stoned weight, about 7-8 plums
120g raspberries, fresh or frozen
120g blueberries, fresh or frozen
2 tsp coconut sugar
Juice of ½ orange (40g/ ml juice)
2 strips orange zest, using a potato peeler
½ vanilla pod, seeds scraped out but do not discard the pod, add it to the fruit too!
Polenta almond crisp topping
50g polenta (fine or quick-cook)
70g ground almonds
70g brown rice flour
35g coconut sugar
¼ vanilla pod, seeds scraped out
1/2 tsp cinnamon
1/2 tsp pink salt
Finely grated zest of half a lemon
70g coconut oil, melted
1 tsp almond extract
Preheat the oven to 200oC.
To make the filling, remove the stones from the plums and cut them into eight (quarter them then half each slice again!). Mix them in the dish you are using with the rest of the ingredients and leave the mix to macerate whilst you make the topping. I use a small-medium oval pie dish that is 21 x 15 x 5cm deep, but a similar size is fine.
To make the topping, mix together all of the ingredients from the polenta to the lemon zest. Add the melted coconut oil and almond extract and stir to combine and form a breadcrumb-like mix. Remove the empty vanilla pod from the fruit mix, give the mix a good stir with a wooden spoon and then scatter the crisp mix over the top of the fruit. Bake for 15 minutes until the top is golden-brown reduce the heat to 180oC and bake for a further 10 minutes. Enjoy whilst warm from the oven, served with natural yogurt or ice cream.